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pork shoulder yellow onion canola oil carrots tomatoes chicken bouillon granule marjoram thyme black pepper mushrooms water flour
Viewed: 38 - Published at: 8 years agoIngredients
- 2 lbs boneless pork shoulder, cut into 1-inch cubes
- 1 medium yellow onion, peeled and chopped
- 2 tablespoons canola oil
- 2 medium carrots, peeled and cut into 1-inch pieces
- 1 (16 ounce) can diced tomatoes
- 1 teaspoon chicken bouillon granule
- 1 teaspoon dried marjoram
- 1/2 teaspoon dried thyme
- 1 dash black pepper
- 1 cup sliced mushrooms
- 1/3 cup water
- 3 tablespoons flour
Method
- Heat half the oil in a skillet and brown half of the pork cubes and chopped onion; remove from pan, repeat with remaining oil, pork and onions; drain off fat.
- Transfer meat and onion to crock pot. Add carrots.
- In same skillet combine undrained tomatoes, bouillon granules, marjoram, thyme and pepper and mushrooms.
- Stir together, scraping browned bits from bottom of skillet.
- Pour over pork.
- Cover; cook on LOW for 8 hours. Turn to HIGH.
- Blend cold water slowly into flour; stir into pork mixture. Season with salt and pepper, if needed, to taste.
- Cook, uncovered, on HIGH until thickened, 15 to 20 minutes, stirring occasionally.
- Serve over cooked rice or pasta.
